Layers of ground beef, tomatoes, pasta, and creamy ricotta cheese make up this popular casserole that's as good to serve at home as it is to tote to a potluck. This one is low in fat! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • To prepare the sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

  • Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.

  • Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.

  • Bake, covered with foil, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

309 calories; 8.9 g total fat; 4.8 g saturated fat; 81 mg cholesterol; 326 mg sodium. 685 mg potassium; 32.9 g carbohydrates; 2.9 g fiber; 9 g sugar; 25.5 g protein; 2035 IU vitamin a iu; 13 mg vitamin c; 117 mcg folate; 261 mg calcium; 3 mg iron; 50 mg magnesium;